Effects of Wine Consumption on Cardiovascular Diseases

Abstract

The results of epidemiological cohort studies have shown the influence of a moderate consumption of different types of alcoholic beverages (beer, wine, spirits) and their effects on coronary heart diseases, with an increased protective effect in the case of wine. This increased protective effect may be due to the phenolic compounds (flavonoids and non-flavonoids) that wine contains. Moderate wine consumption, for example, has been observed to decrease platelet aggregation and to promote the vasodilation of blood vessels. These physiological effects are obtained with phenolic compounds are also obtained with ethanol, and are associated with a preventing or reducing atherosclerosis, diabetes and hypertension, as they work in synergy. In the case of atherosclerosis, this synergy resulted in a decrease in the fatty streak area formation associated with atherosclerosis, a decrease in cholesterolemia, and an increase in the level of specific antioxidant enzymes active against free radicals. This synergy also restored the antioxidant capacity of plasma improving defences against oxidative stress associated with diabetes and stimulated insulin secretion. In addition, it normalised systolic pressure, reduced cardiac hypertrophy, as well as reduced free radical generation in the thoracic aorta and heart tissues. Thus wine could play a role in preventive nutrition, when a moderate amount is regularly consumed as part of the daily diet.